Cape Shark Cookalong

Recipe

Story by Amy Gaw
Photos by Daniel Pullen
Outer Banks Magazine

Chef Seth Foutz explores the potential of a shark that Outer Banks folks don’t typically eat, but very well could be soon.

When Taylor Aiken of Jeffrey’s Seafood walks in the back door of Ketch 55 Seafood Grill
in Avon carrying a waxed cardboard box filled with four spiny dogfish, it’s such a monumental occasion that there’s a crowd in the kitchen to greet him. Though the spiny dogfish — now officially known as cape shark — is caught in abundance by Outer Banks fishermen, this is the first time (that we know of) the species has been delivered to a restaurant door. People around here don’t typically eat this species of shark, but Chef Seth Foutz is about to change that.

Cape shark is incredibly versatile and mild and can best be compared to a thick
flounder for its soft texture and to tilefish for its subtle sweetness. Do not confuse cape
shark with mako or black tip.

Depending on your service ware and style, these recipes will create an elegant or casual
meal for two utilizing a single cape shark; you can easily double or triple them. Our test
shark weighed about 7.5 pounds and yielded almost 2.5 pounds of fillets and steaks.

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